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Source: Food and Wine Quick from Scratch

Crab Cakes with Horseradish Cream
Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 4 minutes
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1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons drained bottled horseradish
1 pound lump crabmeat, picked free of shell
1 cup dry bread crumbs
3 scallions, including green tops, chopped
1/4 cup chopped fresh parsley
pinch cayenne pepper
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons cooking oil




In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.

In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.

In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.


Wine Recommendation: A full-bodied white such as a chardonnay from California will be delightful with the crab. Try to find one that isn’t too oaky - just full of the taste of ripe fruit.


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